Easter Cake

Name: Easter Cake (Babka wielkanocna)
Cuisine: Polish
Ingredients: 15 ml/1 tbsp dried yeast; 120 ml/4 fl oz/½ cup sour cream, slightly warmed; 225 g/8 oz/2 cups strong white bread flour, plus extra for dusting; 75 g/3 oz/⅓ cup sugar; 3 eggs, lightly beaten; 15 ml/1 tbsp vanilla extract; 2.5 ml/½ tsp almond extract; 15 ml/1 tbsp grated lemon rind; 15 ml/1 tbsp grated orange rind; 50 g/2 oz/½ cup icing (confectioners’) sugar; about 15 ml/1 tbsp rum or lemon juice; about 15 ml/1 tbsp rum or lemon juice

Babka wielkanocna

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Served everywhere on Easter Sunday, this bread-like cake is baked in a bundt tin that is said to resemble an old woman’s skirts. This gives it the name babka, Polish for grandmother. Finished with a rum or lemon and sugar glaze, it is as pretty as it is delicious.

Ingredients

15 ml/1 tbsp dried yeast
120 ml/4

Europe
Poland
Cake
Vegetarian
Easter
Eastern Europe

Method

In a bowl, combine the yeast with the sour cream. Sift half the flour into a large bowl, then stir in the sugar.
Add the yeast mixture, mix, then cover the bowl with a clean, damp dish towel and leave in a warm place for 1 hour, or until doubled i